October 30th is National Candy Corn Day #NationalCandyCornDay a treat we usually see mostly during #halloween which is tomorrow. Let me tell you I love celebrating all kinds of Candy and Food but I will pass on Candy Corn.
Charlie also said he would pass. Before you ask me what about David I’m not sure if he likes Candy Corn or not. Your welcome to ask him and if he likes Candy Corn I will purchase some for you to share. Or we can use the recipe below and make our own Candy Corn. The choice is yours.
National Candy Corn Day on October 30th is an Autumn treat or Halloween Treat for everyone. Candy Corn are commonplace in store windows and at parties. We eat Candy Corn like Popcorn, by the handful, and so it seems only natural that we celebrate Candy Corn for a day.
Would you believe that technically Candy Corn is a Vegetable? Candy Corn is. Whether you grab some from your kitchen table or eat small packets, Candy Corn returns every year and it’s not going anywhere. Grab a handful and join us for National Candy Corn Day.
George Renniger, who worked at Wunderlee Candy Company, created Candy Corn in the 1800s. Working out of Philadelphia he invented Candy Corn to celebrate what he believed to be the beauty of Corn juxtaposed with Autumnal colors. Winter was cold, dark, and long and the bright colors of Candy would last for a long time, bringing optimism and joy as well as a burst of Sugar.
Specialized Candy for Halloween turned out to be a winning idea with different Halloween Candies becoming increasingly popular over time. Wunderlee was credited for being the first to sell Candy Corn commercially even though Goelitz, also known as Jelly Belly, is the most linked to commercial Candy Corn sales.
Candy Corn began its life as food for Chickens and used to be available between March and November only. Candy Corn was originally a type of mellow cream known as ‘‘Butter Cream Candies.” The name was changed in the 1950s due to false advertising because there was no butter inside it.
The original method of making Candy Corn was to pour each color into molds separately but this was a very time-consuming process. The recipe was Sugar, Corn Syrup, and Water. Later on, Marshmallow and Fondant started being added, and then so was Carnauba Wax. Today, the recipe is pretty similar and gives us plenty of energy for Trick or Treating
National Candy Corn Day Activities
- Take the opportunity today and try the many great recipes online for Homemade Candy Corn Cookies. Make the usual Cookie Dough Batter and sprinkle in Candy Corn instead of Chocolate Chips. These Cookies may turn out to be your families favorite Halloween snack.
- Add Candy Corn to your Popcorn or make a Halloween Trail Mix with Peanuts, M&M’s or even Cereal.
- You can also make Candy Corn Cupcakes and try Buttercream Frosting on top.
- Purchase a bunch of Candy Corn for Trick or Treaters or for your friends and family.
- Indulge and enjoy the day by using #NationalCandyCornDay and share the photos and posts of your friends and family eating Candy Corn on Social Media.
Facts About National Candy Corn Day
- Did you know the snack Candy Corn used to be called ‘‘Chicken Feed?’
- ‘‘The Goelitz Candy Company’’ was the first to mass manufacture Candy Corn.
- Annually 35 million pounds or 9 billion pieces of Candy Corn are consumed worldwide.
- One serving of Candy Corn has 140 calories.
- Candy Corn is one of the top ten most popular Halloween Candies.
Why People Love National Candy Corn Day
- Candy Corn is a staple for Halloween and Halloween is just not the same without a helping of Candy Corn.
- Candy Corn has been around for more than a Century and deserve recognition for their longevity.
- The colouful and amazing tasting Corn we all know and love has no competition in our eyes. It’s a beast in its own lane with three flavors in one bite.
- The versatility of Candy Corn is unreal with top Chefs like Amie Liming even commenting on how many fun things you can do with
Recipe for Candy Corn
Total: 1 hour 10 min Prep: 45 min Inactive: 20 min Cook: 5 min Yield: 60 to 80 pieces
Ingredients
4 1/2 ounces powdered sugar, approximately 1 1/4 cups
1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons
1/4 teaspoon kosher salt
3 1/2 ounces granulated sugar, approximately 1/2 cup
3 3/4 ounces light corn syrup, approximately 1/3 cup
2 1/2 tablespoons water
2 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
2 to 3 drops yellow and orange gel paste food coloring
- Combine the powdered sugar, dry milk and salt in the bowl of a food processor. 2. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. 3. Combine the sugar, corn syrup and water in a 2-quart pot. 4. Put over medium heat, cover and cook for 4 minutes. 5. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. 6. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. 7. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. 8. Pour onto a half sheet pan lined with a silicone baking mat. 9. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. 10. Divide the dough into 3 equal pieces. 11. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. 12. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. 13. Leave the third piece white. 14. Roll each piece of dough into a strand, about 18-inches long. 15. Cut each strand in half. 16. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. 17. Repeat with a yellow piece and orange piece. 18. Lay the strands side by side and press them together using your fingers. 19. Cut the strand into 4-inch pieces. 20. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. 21. Use a wire butter slicer to cut the candies into pieces. 22, If you don’t have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. 23. Repeat the procedure with remaining dough. 24. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. 25.Store in an airtight container with parchment paper between each layer.
Thank you,
Glenda, Charlie and David Cates
